You can make as many or as few of these as you like~ adjusting amounts according to the size of the zucchini and how many you want to serve.

Ingredients:

Zucchini

Olive or canola oil

the reserved, scooped interior of the zucchini (finely chopped)

finely chopped onion

minced garlic

almost equal amounts of fine, dry seasoned bread crumbs and grated fresh Parmesan (I like to add more cheese than bread crumbs)

herbs of your choice (fresh or dried), crumbled if dried and minced if fresh

minced parsley

squeeze of lemon, if you like.

salt/pepper to taste

Method:

Cut the zucchini crosswise into 3/4-inch to 1-inch size slices, using a melon-ball tool, scoop a portion of the interior out of each (not scooping all the way through), in order to form a cup shaped receptacle in each slice. Reserve the scooped-out portion and finely chop.

Place the zucchini, scooped-out side up in an oiled, micro-wave and oven-safe shallow baking dish, with 1 to 2 teaspoons water, cover loosely. Lightly salt & pepper the zucchini, and microwave (or steam) for about 1 minute until just barely tender. Allow to cool a few minutes before filling.

5 comments:

Hi, could i steam and micro cook rounds, cool slightly, then scoop and add to other ingredients? i could save the step of using the frying pan. i usually stuff my zucchini boat style, this looks very pretty. thnx for sharing!

Katklaw, You could probably do it that way, but the reason I do the stuffing in the frying pan is to eliminate the excess moisture from the scooped out zucchini (it exudes liquid as soon as you heat it up & the stuffing would become soggy in the oven.) Also the frying pan method (adding the crumbs after the chopped zucchini & onions are cooked) allows the the bread crumbs to absorb the little bit of extra oil (so they toast a bit crisper in the oven), and to mellow out the raw onions (I'm not so fond of raw or steamed onions). But if you don't mind the flavor difference I'm sure it would work, it just wouldn't have the same flavor or texture. If you make them, I hope you like them. :)

Hi Monique! Isn't that strange about the inavailability of patty pan squash in your area this year? I wonder why... maybe the odd summer weather?

5-Star Portobello "Pepper-Steak" ~ Vegetarian

Creative Commons License

Copyrighted Material~

This work is licensed under a Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

Please note: All photos and written material herein are protected by international copyright laws. No material or photos may be reproduced or copied in anyway, including for personal use without prior written permission from me.Please contact me: ( Once Upon A Plate @ gmail DOT com) if you would like permission to copy or use my photos or material. Thank you.

About my recipes ~

Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.

I have cataloged some of the recipes in a printable format on my recipe blog, Once Upon a Plate ~ the recipes.Please LEFT-MOUSE click HEREif you would like to see what is available there.

Thank you so much for stopping by, and for any comments you would like to share. I read and appreciate every one! :)